Instructions: In a small bowl, combine flour and salt. With pastry blender or 2 knives, cut in 6 tablespoons butter and lard until mixture resembles coarse crumbs. Gradually stir in water until dough forms a ball; do not overmix.

Preheat oven to 4250F and grease a deep 9-inch pie plate or ovenproof dish. Roll out 2/3 of the pastry and use to line bottom of pie plate. Pierce well with a fork. Roll remaining pastry to 1/8-inch thickness for top crust. (Pastry can be prepared ahead and refrigerated until filling is ready.)

Filling
In medium-sized saucepan over medium-high heat, melt remaining butter. Add onion and pepper; saute for 3 minutes or until softened. Add olives, raisins, vinegar, tomatoes and tomato paste and cook 5 minutes. Season with cinnamon and salt; stir in chicken. Spread chicken mixture in prepared pie plate and top with pastry. Flute edges, cut decorative slits in top, and brush with beaten egg. Bake on bottom shelf of oven 30 minutes or until browned.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.